Ep 022 - Magic Boiling Myth, Vapour Pressure, Boiling, and Evaporation

[@soilguy]

this is how i need stuff explained to me. awesome job, ill be staying around

[@kevinbaxter2578]

Adam, a vid on column size and width vs offtake speed and volume would be awesome.

[@quatre1559]

Glad to see your ok brother, great video as always, cant wait for the next video!

[@burns867]

This stuff is great! Thanks for the info.

[@distillinginaustralia3257]

Hey Adam, thanks for the great content, keep it up. Nick

[@MrEwilliams2]

Great video. I do have one comment about boiling though. The heated surface is where boiling occurs not the bulk of the fluid. And that is logical since heat is required to initiate boiling. Without heat added there is no boiling.

[@MereCashmere]

Vacuum

[@MrEwilliams2]

@@MereCashmere true but that's not at play here. You can't develop a vacuum to run a still

[@bettyeagan9750]

So basically when you poor your wash or mash in you should let it sit for like and hour so the ethanol can float to the upper levels of your cooking aperatus.

[@yoguimasterof69]

Great material. I have a question though. How would influence mash agitation and heat power to the density distribution? I guess that keeping the wash homogeneous should influence the order of the compounds to come out of the still, or is it negligible?

[@adamw2785]

I don't have a still that can agitate, so I can only give you a theoretical outcome. With that said, I believe that agitation should affect the order that the compounds come out of the still. Without the agitation, the density of certain compounds would cause them to naturally just float to the surface, and evaporate more readily. But if you are constantly forcing them down into the bulk of the liquid, than you will either smeared them out across the entire run, or force them to come out in a different cut. On top of that, the compounds that would naturally sink to the bottom, will also periodically be forced to the surface to evaporate. Some of this already happens a bit, due to thermal convections in a non-agitated still, but using a motor and impeller to mix things up will cause it to happen a lot more readily.

[@nothinghere1996]

wow. as it seems advantageous to have the cuts clearly defined, it means no agitater. The big whisky pot stills have no such device. Nice presentation. thx. 🙏

[@chefe2152]

Can you do piece like that about copper solder? There seems to be lots of fear mongering about led free solder ,that contains antimony ,folks belive its not good and as dangerous as leaded solder.any thoughts?

[@bradleymorgan8223]

household plumbing has been put together with lead-free solder for decades, and with leaded solder for decades longer before that. a quick google search reveals that the most common formulation of lead-free solder is %96.5 tin, %3 silver, and %0.5 copper. the only one i can find with antimony at all has %3. that means your entire still has one or two milligrams of antimony at MOST.

[@MereCashmere]

666th view. Fuck yeah.

[@StillBehindTheBench]

Hail Satan: kzbin.info/www/bejne/nqbPhGmuodOphKM

[@MereCashmere]

@@StillBehindTheBench Heil! 😂 no pressure but I’d love a video covering HD forums version of “equilibrium”. Some stillers infer our hobby sized stills can never truly reach “equilibrium” like commercial stills, so when running a reflux, it’s best to take off fores/ heads early, because the “majority” will be the first things up the column. But others like to full reflux for 10-60 mins to “compress” heads and fired before drawing off. Personally I’m in the camp that thinks when you’re full refluxing everything in your column is just mixing itself up, and thus your fires and heads cut is smaller since more of it has been blended during full reflux. But I’d love to hear your thoughts!